Smothered pork chops with creamy, caramelized onion gravy. Doesn’t that sound like the perfect dinner for your Valentine? Whether you celebrate on Valentine’s Day or wait until the weekend, this recipe for juicy pork chops smothered in an old fashioned thick gravy is not only easy to make, but quick enough for a late dinner. 

The key here is to get nice, thick, bone in chops with, yes, a decent cap of fat so that they stay flavorful, and, as important, moist. 

I’m old enough to remember having to cook pork chops to a “safe” temperature (around 160)  which resulted in dry, tough meat. Thankfully, those days are long gone. Chops that reach 145 and given a 3 minute rest are ideal. 

Smothered pork chops with caramelized onion gravy

Ingredients

2 bone in thick pork chops, an inch thick at least, 1-1/2 pounds or so

3/4 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

3/4 cup all-purpose flour 

4 tablespoons butter

2 tablespoons olive oil – I used extra virgin

1 medium yellow or sweet onion, cut and sliced into very thin half moons, a good 1-1/2 cups

1 tablespoon garlic, minced 

3/4 to 1 teaspoon dry thyme or 2 teaspoons fresh, minced – measure after mincing

3 cups low sodium chicken broth

1/2 cup whipping cream, unwhipped

Instructions

Pat chops dry on both sides. Important for a good sear.

Whisk together salt, pepper, garlic powder and paprika.

Season both sides with salt mixture. Rub seasonings into chops and set aside. This can be done earlier and refrigerated. 

Dredge seasoned chops into flour, making sure to coat both sides completely. Save leftover flour to thicken sauce. 

Add butter and oil to skillet over medium heat. Swirl around to blend.

When mixture is hot, add floured chops to skillet.

Cook 3-5 minutes until brown crust develops, then turn over and sear other side.

Place on platter and cover with foil. Chops will not be cooked through.

In same skillet over medium heat, add onions and cook about 10 minutes or so. Stir as they cook, so they break down and caramelize. Your goal: deep golden brown, so you may need to lower the heat as they cook to prevent burning.

Add garlic and cook a minute or so.

Turn heat to low. Add 2 tablespoons of flour and stir. Cook a couple of minutes, then

add broth and scrape up brown bits. Let cook a few minutes until it starts to thicken. Give it a stir now and then.

Stir in cream and thyme and lower to simmer. Taste gravy and season if you like.

Add chops to pan. Spoon gravy over chops, then cook on medium-low, uncovered, to finish cooking. This took about 15 minutes on my stove. Check after 12 minutes. Insert thermometer into thickest part, but don’t touch bone. Chops are done at 145 degrees with a 3 minute rest. 

Adapted slightly from Chef Dennis.